Meal Scheduling / Meal Tips / Weekly Staples / SuggestionsMeal Scheduling
The Coordinator, or the assigned Meal Coordinator schedules the volunteers to cook and shop, and provides menu guidance to ensure nutritious and varied meals. Groups such as women’s groups or biblestudy groups in the congregation of
ten prepare dinners together. Three to four volunteers can collaboratefor dinners. They may be apart of the hosting team for the evening or just bring in the prepared dinner for the hosts and guests to enjoy. Individual volunteers or families are also able to prepare an entire mealthemselves, drop it off or staying to eat with everyone.
Meal Tips
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Homemade, hot, hearty and healthy.
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Please serve meal on-time (dinner time is 6:00 pm, every night).
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Simple is better, avoid lots of sauces, spices and hot spices.
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Do not serve too many sugary foods.
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Have lots of fresh fruit available. It’s great for snacks and lunches.
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Serve meals buffet style or family style.
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Have lunch fixings available in the evening for guests to make lunches for the next day.
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Volunteers shouldn’t outnumber the guests.
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Volunteers eat and interact with the guests. Do not break into cliques.
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Excess food that accumulates during the week can always be given the FPSL van driver to takethe Day Center.
Weekly Staples
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Bread
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Coffee/decaf, teabags
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Milk, orange and apple juices
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Cereal (variety)
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Butter or margarine
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Mustard, mayonnaise, catsup, salt and pepper, sugar
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Cold cuts
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Fresh fruits
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Cookie/snack packs (for lunches)
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Peanut butter and jelly
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Tuna fish
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Box drinks (for lunches)
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Sandwich bags, lunch bags, plastic wrap, aluminum foil, ziplock bags, disposable tupperware
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Paper and plastic goods (plates, utensils, cups, napkins, towels)1
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